This is one of the traditional recipes that is prepared mainly Saraswathi Poojai festival (auspicious day during Navarathri). ‘Suyyan’ is an Indian Delicacy which has a sweet jaggery filling inside and the outer layer is little bit crunchy. Few prepare the dipping batter with Urad Dal alone while few prepare batter with rice and uraddal. This time I made the batter using Rice and Urad dal. I followed my grandmother’s recipe and this is my brother’s favorite dish. He used to hog these suyyams in no time and would still ask for more 🙂 Have seen people making a similar sweet called Susiyam(சுசியம்) with Green Moong based filling, channa dal filling etc. There are variations in the way you make the batter too. Here i have used only two ingredients Raw Rice & Urad dal.
If the batter is too runny you won’t be able to get a nice outer layer for the suyyan. Make sure it is in the right consistency. The below measurement yields around 12-16 small Suyyams. If you have leftover batter u can store it in fridge and make a fresh batch in next day or two. It stays good for couple of days.
Ingredients for the batter :
- Raw Rice (pacharisi) – 1/2 cup
- Urad Dal – 2 tbsp.
- Salt – a small pinch
For the filling :
- Grated coconut – 3/4 cup
- Jaggery – 1/2 cup (a little less than 1/2 cup depends on the variety of Jaggery you are using)
- Cardamom Powder – 1/2 tbsp
- Ghee – 1 tbsp
- Oil for frying.
Method of Preparation :
1.Soak rice and urad dal for about 1 hour.
2.Grind them to a smooth paste. It should be in dropping consistency but not so thin. Add pinch of salt and mix it together
3.Heat ghee in a nonstick pan and add grated coconut.
4.Saute until golden brown and add powdered jaggery.
5.Once the jaggery melts add the cardamom powder and mix everything well.
6.If you find the mixture is too dry then sprinkle little water and add a drizzle of ghee.
7.Let the filling gets cooked for about 3-5 minutes.
8.Remove from heat and then make small balls from the mixture.
9.Dip the coconut balls in rice batter and deep fry in oil.
10.The traditional suyyan is ready to be offered as a Nevedhyam
